Lit salsa verde chicken tostados…

Looks legit right?!?!? And…only 3(B), 3(G), 3(P) WW points! And, And….$2.04 per serving!

Most of my life revolves around food, so I guess it makes sense that this blog would start with food posts, ha. I’m either making food,eating food, or simply thinking about what the next food I make and eat is! Sounds sad, I know, but before you judge I have some good reasons. First, I’m a mom to three very active kids including two teens and one pre-teen. They eat like adults! Second, I’m a wife to a busy executive who also loves to eat…but healthy clean meals. Three… I like to use meals as time as a family- talking about our days and bonding.

We have some picky eaters in the house. Everyone likes something different. One thing they will agree on? Mexican Food! This was voted a winner by everyone. It literally checked everyone’s boxes and they asked for it to be in the monthly rotation (win!).

Just FYI – this meal could be made very cheap if needed. (No judgement! I’ve been there!) My prices are higher than average due to using organic produce and non-hormone added meats. I shop at Publix because of two reasons 1: I prefer to use mostly organic produce and non-hormone meats and Publix near me has the best selection with tons of BOGO (buy one get one) deals 2: Publix is literally right down the street and I can get in and out with everything I need in a short amount of time… allowing me to focus on other needs for the fam!

Also- Recipe assumes you have basic spices. If you don’t… seriously hit up the dollar store! Spices are 2/1.00!

IF you do WW like we do… the points are as follows: B(3), G(3), P(3). (Full Nutritional information at the bottom) It makes about 10, fully loaded Tostados. The cost was 20.45, or $2.04 per serving. I used the remaining lime and cilantro to made some home made guacamole and salsa to go along with it. I will share those recipes next! Super easy!

So… the important part. What should you buy, and how do you make it? Here you go folks, hitting you with some knowledge!!!


  • 1 1/2 lbs raw skinless chicken breast $5.08 (it was BOGO)
  • 1/4 tsp garlic powder
  • 1/8 tsp oregano
  • 1/8 tsp ground cumin
  • salt, to taste
  • 16 oz roasted salsa verde $5.39


  • Slow Cooker
  • Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
  • Cover with salsa verde, cover and cook HIGH 2 hours.
  • Remove chicken, shred with 2 forks.
  • Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).
  • Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
  • Instant Pot
  • Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
  • Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
  • Remove chicken, shred with 2 forks


  • 3/4 cup shredded red cabbage $2.79
  • 2 tsp fresh lime juice, or more to taste $0.49
  • 5 cilantro leaves $1.49 (price per bunch)
  • salt, to taste
  • 2 cups crock pot chicken verde warmed
  • 10 tostada shells, Ortega $2.85 (for an entire pack)
  • 3/4 cup shredded reduced fat Mexican Cheese $2.39
  • pickled jalapeño slices, optional


  • Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside.
  • Preheat the oven to 350°F.
  • Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell.
  • Bake until the cheese is melted and the shells are crisp, about 4 minutes.
  • Top with shredded cabbage and enjoy!

Nutritional info: Serving: 1/2 cup on 1 tostado with toppings, Calories: 200kcal, Carbohydrates: 12g, Protein: 22g, Fat: 7.5g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 465mg, Fiber: 1gBlue Smart Points: 3Green Smart Points: 3Purple Smart Points: 3Points +: 5

I got this recipe from @skinnytaste with minor changes. THANK YOU!


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